Super storecupboard salad
Published: June 24, 2016 at 10:54 AM
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Serves 4
Easy
Total time: 15 mins
0 reviews
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This super storecupboard salad is perfect for a speedy supper midweek. It's ready in just 15 minutes, under 300 calories and vegetarian. It serves 4, but you can always have leftovers for lunch.
Vegetarian
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Ingredients
Nutrition
-
(soya beans) 100g frozen edamame
-
100g frozen peas
-
400g tin chickpeas
rinsed and drained
-
250g pouch cooked spelt
-
¼ red onion
very finely chopped
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1 lemon
juiced
-
olive oil
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1 tsp cumin seeds
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a small bunch mint
chopped
Nutrition: per serving
- kcal296
- fat10.8g
- saturates1.4g
- carbs32.9g
- fibre8.8g
- protein12.3g
- salt0.6g
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Method
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step 1
Drop the peas and beans into boiling salted water and cook for 2 minutes, then drain and cool. Tip into a bowl and add the chickpeas, spelt, and onion. Whisk the lemon juice with 2 tbsp olive oil and the cumin seeds. Tip into the bowl and toss everything together. Add the mint, toss, and serve.
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